Here’s a recipe for Milk Street’s Peruvian Skillet Chicken and Potatoes, which is a flavorful and easy-to-make dish with spiced chicken and crispy potatoes. It’s a great one-pan meal that’s packed with taste!
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 1 lb small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp chili powder (optional for a little heat)
- 1/2 tsp ground cinnamon
- 1/2 cup chicken broth
- 2 tbsp fresh lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Instructions:
- Prepare the potatoes: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the cubed potatoes and season with salt and pepper. Cook, stirring occasionally, until the potatoes are golden and crisp, about 10-12 minutes. Transfer the potatoes to a plate and set them aside.
- Brown the chicken: In the same skillet, add the remaining tablespoon of oil. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Cook without moving the chicken until the skin is golden and crisp, about 5-7 minutes. Flip the chicken and cook for another 4-5 minutes until browned. Transfer the chicken to a plate and set aside.
- Make the spiced base: Add the chopped onion to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the smoked paprika, cumin, turmeric, chili powder (if using), and cinnamon. Cook for 1 minute, letting the spices bloom.
- Simmer the chicken: Return the chicken to the skillet, skin-side up. Add the chicken broth and bring to a simmer. Cover the skillet and cook until the chicken is cooked through (internal temperature should reach 165°F), about 15-20 minutes.
- Add the potatoes: Once the chicken is done, return the crispy potatoes to the skillet. Drizzle the lime juice over the potatoes and chicken, then gently toss to combine.
- Garnish and serve: Sprinkle with fresh cilantro and serve with lime wedges on the side for extra zest.
Tips:
- You can use bone-in, skin-on chicken breasts as a substitute if you prefer white meat.
- For an even more flavorful dish, marinate the chicken with the spices for an hour or two before cooking.
This Peruvian-inspired dish is perfect for a weeknight dinner, with juicy chicken, crispy potatoes, and plenty of savory spices to make it truly satisfying! Enjoy!